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🍝 Pasta with Vegetable Tomato Pesto

459 kcal · 30 min · 4 servings

Ingredients

• 100 g dried tomatoes
• 1 stalk celery
• 150 g sweet cherry tomatoes
• 45 g almond kernels (3 tbsp)
• 0.5 tsp sweet paprika powder
• 1 tsp thyme leaves
• 1 tsp lemon juice
• 2 tbsp olive oil
• salt
• pepper
• 300 g spelt whole grain noodles (or gluten-free pasta)
• 400 g small zucchini (2 small zucchini)
• 2 carrots
• 10 g parsley (0.5 bunch)

Instructions

1. 1. Chop 50 grams of the dried tomatoes into small pieces.
2. 2. Thoroughly wash the celery and cherry tomatoes.
3. 3. Chop the washed celery and cherry tomatoes into small pieces.
4. 4. Place the dried tomatoes, the chopped vegetables, the almonds, the paprika powder, the thyme, and the lemon juice into a blender.
5. 5. Blend the ingredients until you have a fine, smooth paste.
6. 6. Stir one tablespoon of oil into the pesto mixture.
7. 7. Finally, season the paste with salt and pepper to taste.
8. 8. Cook the pasta in plenty of boiling salted water.
9. 9. Follow the time specified on the package exactly.
10. 10. Cook the pasta until it is al dente (firm to the bite).
11. 11. Wash the zucchini and carrots in the meantime.
12. 12. Use a vegetable peeler to cut the zucchini and carrots into long, thin strips.
13. 13. Finely chop the remaining dried tomatoes.
14. 14. Wash the parsley thoroughly.
15. 15. Shake the parsley dry.
16. 16. Finely chop the parsley leaves.
17. 17. Heat the remaining oil in a frying pan.
18. 18. Sauté the vegetable strips for 2 to 3 minutes.
19. 19. Stir constantly while doing so.
20. 20. Cook the vegetables over medium heat.
21. 21. Drain the pasta.
22. 22. Let the pasta drip dry well.
23. 23. Mix the pasta with the finely chopped dried tomatoes.
24. 24. Add half of the pesto mixture.
25. 25. Mix everything well with the sautéed vegetables.
26. 26. Season the entire mixture with a little salt and pepper.
27. 27. Divide the pasta among the plates.
28. 28. Drizzle the portions with some pesto.
29. 29. Sprinkle the remaining parsley over the top.

Nutrition per serving

• kcal: 459
• Protein: 19 g · Fett/Fat: 14 g · Carbs: 63 g